Dublin Coddle

Directions

1Preheat oven to 300°F.

2Cut any larger potatoes into three or four pieces, leaving smaller ones whole so that they will cook evenly. Dissolve the stock cube in the boiled water, if using.

3Grill the sausages and bacon long enough to color them but taking care not to dry them out. Drain on paper towels and chop the bacon into 1 inch pieces. You can chop the sausages into bite-sized pieces, though some prefer to leave them whole.

4In a large ovenproof casserole dish with a tight lid, layer the onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until the ingredients are used up and pour the hot water or bouillon mixture over the top.

5On the stove, bring the liquid to a boil. Immediately reduce heat and cover the pot. You may like to put a layer of foil underneath the pot lid to help seal it.

6Place the covered pot in preheated oven and cook for at least three hours (up to four or five hours will not hurt it). After two hours, check liquid levels and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.

7Serve hot with fresh Irish Soda Bread to mop up the gravy.